Tag Archives: Appetiser

Beef Roulade


Beef Roulade

Goan Beef Roulade

Beef steak stuffed rolls – I am calling this Goan Beef Roulade because this is the spicy version of Beef Olives with typical Goan flavors as it includes Chorizo (Goan sausages) in the stuffing. The Beef Olives I have made earlier are a milder version leaning more towards continental cuisine. Try them, both are delicious in their own right!!

Ingredients

  • 1 kg. Beef steaks, beaten
  • 2 medium chopped onions
  • 2 tbsp. tomato paste
  • 2 to 4 tbsp. oil or ghee
  • Stuffing : Potato, Carrots, Choris (Goan sausages), Bacon, as required

Grind to a smooth paste

  • 10 red chillies
  • 1 ½ “ pc. Ginger
  • 10 cloves garlic
  • 10 cloves
  • 1” cinnamon
  • 1 tsp. cumin seeds
  • ½ tsp. peppercorns
  • ½ tsp. turmeric
  • 4 tbsp. vinegar
  • 1 tsp. salt

Method:

P.S.: Ask the butcher to beat and flatten the steaks well. If not you will need to use a mallet or heavy pestle to beat the steaks to thin them so forming the rolls is easier. 

  1. Wash, drain and marinate the steaks in the ground masala paste for one hour.
  2. Prepare the stuffing. 
  3. Peel, wash and cut one potato in 2” sticks. 
  4. Wash carrot, peel and cut into 2” sticks. 
  5. Remove the Goan sausages from the casings. 
  6. Cut the bacon into 2” strips.  As bacon is not available here I have skipped it.  
  7. Spread the steaks on a board and trim off any excess meat and you need a rectangle piece. 
  8. Reserve the extra meat trimmings 
  9. Place the potato, carrot and sausages on one end of the steak and roll into a compact roll. 
  10. Secure with string or toothpicks. Thus make all the rolls.
  1. Heat a wide pan, add the oil/ghee and fry the chopped onions, w
  2. When they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. 
  3. Place the rolls in a single layer (reserve the excess marinade) and fry 3 to 4 minutes on high till light brown. 
  4. Turn over and cook 20 minutes till the gravy almost dries up. 
  5. Stir well scraping the bottom of the pan to avoid burning the onions. 
  6. Add the excess marinade and some water to rinse the bowl and add to the roulade gravy. 
  7. Also add the leftover potatoes and carrots, if any, chopped finely.
  8. Check and adjust seasoning. 
  9. Cook till meat is tender and gravy is thick and oil surfaces. 
  10. Any rolls that are large in size can be cut into pieces before serving. 
  11. Remove the string before serving. 
  12. Toothpicks may be left as it is as they can be easily removed.  Serve hot.

Cafreal


Frango à Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent.[1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.

The generic preparation involves green chillies, fresh coriander leaves, onion, garlic, ginger, cinnamon, pepper, chilli, mace, clove powder and lime juice or vinegar. Chicken Cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried.[2] Chicken Cafreal is usually accompanied by potato wedges and lime wedges. It is a popular dish in the bars and taverns of the state. – Source: Wikipedia

This recipe s inspired by Late Wendell Rodricks

Cafreal – Chicken Cafreal

Ingredients

  • 1.5 kg. Chicken
  • 1 tsp. garam masala powder
  • 1 tsp. black peppercorns
  • ½ tsp. Turmeric powder
  • 1 bunch coriander leaves (about 100 gms)
  • 12 to 15 flakes garlic
  • 2” piece ginger
  • 6 green chillies (or to taste)
  • 10 cashewnuts
  • 2 Onions
  • 4 Tomatoes (deseeded) (Optional)
  • 2 tbsp. lemon juice
  • Salt to taste
  • 1 tbsp. Coconut oil
  • 2 tbsp. ghee or as required

Method

  1. Clean and cut the chicken into large pieces.
  2. Wash and set aside to drain.
  3. Grind to a paste the ingredients from garam masala to lemon juice alongwith the salt.
  4. Marinate the chicken with this masala. 
  5. Refrigerate overnight.
  6. Heat 2 tbsp ghee and fry the chicken in batches to light brown to seal the juices. 
  7. Set chicken aside
  8. Reserve the marinade.
  9. Add the coconut oil to the ghee left over from frying the chicken. 
  10. If not add a tbsp of ghee to a vessel, heat and fry the masala paste for 5 minutes till the raw smell disappears and fat leaves the masala. 
  11. Add the chicken, salt (if required), 1 cup hot water and cook till chicken is tender and gravy is thick. 
  12. Serve hot garnished with onion rings and lemon wedges.
  13. Repeated reheating gives a deeper color and improves the taste and texture of the gravy and the Cafreal just tastes better!

Bharwa Masala Mirchi


Bharwa Masala Mirchi

Stuffed Masala Peppers

These stuffed chillies can be consumed as a pickle or an accompaniment or loaded into sandwiches or rotis for a snack! Make a large batch and store in the refrigerator for upto a month!

Bharwa Masala Mirchi

Ingredients

  • 6 large long green Chillies
  • ¼ cup sev (fried bhel puri sev)
  • 1 ½ tbsp. fennel seeds (Saunf)
  • ¼ tsp. Ajwain (carom seeds)
  • ½ tsp. turmeric powder
  • 2 tbsp. coriander powder
  • 2 tbsp. Amchur (Dry mango powder)
  • 1 tsp. salt
  • ¼ tsp. Asafoetida
  • ½ tsp. mustard seeds
  • 4 to 5 tbsp. oil

Wash chillies and wipe dry.  Make a slit on the length of the chilli without cutting through.  Carefully remove the seeds and the pith with a small spoon or a knife.  Leave the stem on. 

To prepare filling:-

Powder the sev fine.  Grind the fennel and Ajwain to a powder.  Mix the sev, fennel, Ajwain, coriander, amchur, turmeric and salt in a bowl and add 2 tbsp. of the oil and mix well.

Stuff the masala powder into the chillies and set aside.  Heat the remaining oil and temper with asafoetida and mustard seeds.  When the seed pop add the stuffed chillies and fry on medium low heat for 3 to 4 minutes till it changes color and is light brown. Turn and cook other side for 2 minutes. Don’t burn them.  When the chillies are soft, switch off flame and cover and keep for 5 minutes.

Serve with besan chillas, rotis or with any meal as pickle or appetiser.  Can be preserved for a month in the refrigerator.

Crispy Fried Chicken


Crispy Fried Chicken

The chicken is so amazingly delicious and crispy and crunchy that you just can’t have enough of it. It was just flying off the frying pan. Very simple and easy to make with very few common ingredients. Serve as a starter, appetizer or as an accompaniment with any main meal. Or simply serve as a meal with a green salad and potato fries!

Crispy Fried Chicken

Ingredients

  • 1 Kg. Chicken or Boneless chicken breasts
  • 2 tbsp. ginger garlic paste
  • 1 tsp. salt or to taste
  • 1 to 2 tbsp. vinegar
  • 1 tsp. cumin powder
  • 1 tbsp. coriander powder
  • ½ tsp. garam masala powder
  • 1 tbsp. chilli powder or to taste
  • 1 cup rice flour & 3 tbsp. rawa for coating
  • Ghee or oil for frying
  1. Clean chicken and cut into large pieces. If using boneless chicken breasts, cut into strips or cubes.
  2. Mix the ginger garlic paste with the masala powders, salt and vinegar to a smooth paste. Add a little more vinegar if the paste is too dry.
  3. Apply this mixture to the chicken and allow to marinate for half an hour or can even keep overnight in the refrigerator.
  4. Roll each piece of chicken in rice flour rawa mixture.
  5. Heat enough ghee/oil in a frying pan.
  6. Place the chicken pieces in the pan.
  7. Deep fry, reduce flame to medium, turning occasionally until a delicate brown and tender about 3 to 5minutes each side.
  8. Serve hot.
  9. May be shallow fried if desired.

Brinjal Pakoras


Brinjal Pakoras

Brinjals or aubergines or eggplants as they are called are a very versatile vegetable and a universal favorite, available roundthe year. They are delicious fried as pakoras, bhajias, stuffed with mince or green chutney masala (these recipes are in the book Mai’s recipes). The brinjal bharta and brinjal pickle are famous and so is the turkish recipe Imam Bayildi

Ingredients

  • 6 medium brinjals (or two large)
  • 1 ½ cups besan (gram flour)
  • ¼ tsp. soda bircarb (optional)
  • 1 tsp. carom seeds (ajwain)
  • 2 tsp. chilli powder or to taste
  • 1 ½ tsp. amchur (dry mango powder) or pomegranate seeds powder
  • 1 tsp. salt or to taste
  • 1 ½ cups water
  • Oil for shallow frying

Method

  1. Slice the medium brinjals horizontally.  If large cut into round slices.
  2. Mix the gram flour, soda bicarb, ajwain, chilli powder, amchur, salt to taste and make a batter with 1 cup water.
  3. Add some more water if batter is too thick. 
  4. Batter should coat the brinjals without dripping. 
  5. At the same time the coating should not be too thick. 
  6. Shallow fry to golden brown on both sides in hot oil. 
  7. Serve hot with ketchup, mint sauce, chilli garlic sauce or any sauce of your choice. 
  8. Make into sandwiches with bread or pita bread or rolled into a chapati for breakfast, packed lunch or a snack.

Deep Fried Shrimp Balls


Deep Fried Shrimp Balls (in sweet & sour sauce)
Deep Fried shrimp balls (as an appetiser)

These delicious, super crispy and crunchy shrimp balls make a great appetiser to complement any chinese or other meal. Serve with ketchup, or any other chinese dipping sauce.

Serve it also as a main chinese accompaniment with noodles or rice, with a sweet and sour sauce.

Deep Fried Shrimp Balls

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 2 Cups chopped shrimp, large or small pieces as desired
  • 2 strips bacon
  • 1 medium onion chopped or 3 to 5 water chestnuts chopped
  • ½ tsp. pepper powder
  • 1 tsp. salt
  • 2 tsp. corn flour
  • 1 egg beaten
  • 6 slices bread, chopped into fine cubes (Use more bread if required)
  • Oil for frying

Sweet and sour sauce

  • 2 tbsp. tomato paste
  • 2 tbsp. rice vinegar (or regular vinegar)
  • 2 tbsp. fresh orange juice
  • 2 tbsp. light soya sauce
  • 5 tsp. brown sugar
  • 2 cups water

Method

  1. Clean, devein and chop shrimp. 
  2. Chop the bacon strips.  ( have used beef bacon).
  3. Mix the shrimp, bacon and chopped onion (or chestnuts) with the beaten egg, pepper powder, salt and corn flour. 
  4. If you wish you may grind this mixture so it is easy to handle when forming the shrimp balls or cut the shrimps very fine.
  5. Cut out the sides of the bread slices and discard.
  6. Chop the bread.
  7. Add a handful to the prawn mixture. 
  8. Keep the rest for coating the shrimp balls. 
  9. Heat oil in a wok. 
  10. Meanwhile form the shrimp balls
  11. When the oil is heated, reduce the flame and fry the shrimp balls in batches.
  12. Remove and keep aside.
  13. Serve as an appetiser with any sauce or dip.
  14. Alternatively serve in sweet and sour sauce as a side dish with Steamed rice, fried rice or noodles.

To Make Sweet & Sour Sauce –

Mix the tomato paste, vinegar, orange juice, soya sauce, brown sugar, corn flour and water.  Heat a vessel with a tbsp. of oil, add the sauce ingredients and keep stirring on low heat till the sauce thickens and becomes translucent. Taste and add salt if required.

Reduce the amount of water if you want the sauce to just coat the shrimp balls. Add the deep fried shrimp balls to the sauce just before serving. Serve with steamed rice, fried rice or Chow mein.

Deep Fried Shrimp Balls in Sweet and Sour Sauce

Hara Bara Kabab


Hara Bara Kabab

Boil potatoes, peel and grate.  Boil the peas and mash coarsely.  Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.

Chop ginger, chilles and coriander leaves.  Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt.  Add cornflour for binding. 

Form into patties and deep fry or shallow fry in hot oil for 3 to 4 minutes.

Hara Bara Kabab

  • Servings: 10 -12 Patties
  • Difficulty: Average
  • Print

Ingredients

  • 2 large or 4 medium potatoes
  • 1”  ginger, chopped
  • 1 tsp.  chaat masala
  • 1 cup green peas, boiled
  • 1 cup spinach, blanched & chopped finely
  • 4 green chillies
  • Small bunch coriander leaves
  • Salt to taste
  • 2 tbsp. Cornflour
  • Oil for frying

Method

  1. Boil potatoes, peel and grate. 
  2. Boil the peas and mash coarsely. 
  3. Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.
  4. You may use frozen whole leaf spinach and follow above step.
  5. Chop ginger, chilles and coriander leaves. 
  6. Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt. 
  7. Add cornflour for binding. 
  8. Form into patties and deep fry or shallow fry in hot oil on medium flame, for 3 to 4 minutes.

1 2
Website Powered by WordPress.com.